Es Cendol Recipe Typical Rice Flour Bandung Simple Genuine Specials mixed with hunkwe flour or sago palm sugar. Cendol Elizabeth Bandung is already famous for a long time, with the main ingredients of rice flour and a mixture of flour hunkwe or sago palm this, so as to produce cendol soft, soft and chewy. You can also create various creations of various types or preparations of other variations of cendol such as recipes variant cendol rainbow with colorful rainbow with tape to attract buyers cendol.
Origin or origin of history Elizabeth name according to the site of Paris Van Java Dot Web Dot ID, started around 1978 when Haji Rahman selling cendol in road Raden Otto Iskandardinata (Otista) Bandung in front of a house belonging to Chinese descent named Eli. Mrs. Eli is a seller of bags labeled Elizabeth and invites Haji Rahman to jointly sell side by side in front of Eli's mother's house.
Because of selling side by side not infrequently when there is a buy Eli's mother's bag always ask for free ice cendol Haji Rahman and the incident continues over and over and even extends from mouth to mouth so as to give the impression that by buying a bag Elizabeth can be free to drink ice cendol Elizabeth. Since then Eli's mother told Haji Rahman to make a business card with the name of Elizabeth cendol ice, and along with the success of Elizabeth it also famous name also ice cendol Eizabeth.
Bandung culinary ice cendol typical of Elizabeth is a kind of cold drink consisting of cendol a bit dark green, sliced jackfruit, coconut milk, thick red sugar solution and ice shavings. Haji Rahman is the owner of Elizabeth cendol ice restaurant and cendol maker Elizabeth which is located at Jalan Inhoftank no.164 Bandung. The location of the restaurant is not so far from Otista Street where Elizabeth's ice cendol can also be found right in front of Elizabeth's shop.
Haji Rahman denied that Elizabeth ice cendol usually peddled by traders who use the cart at the center of the city of Bandung with Elizabeth cendol inscription is made of ice or cendol derived from Haji Rahman. According to Haji rahman the merchants only joined the Elizabeth ice cendol fame by writing Elizabeth ice cendol in each of their carts, so they did not take cendol from Haji Rahman and if Ramadan Haj Rahman always closed his place on Otista street in front of Elizabeth's shop. So if you want to enjoy the original cendol Elizabeth made by Haji Rahman, you can go to the restaurant center located on the road Inhoftank no.164 Bandung. In addition, you can also make this culinary Bandung as a choice of by-by Bandung for your relatives.
According to Haji Rahman, Elizabeth's ice cendol has distinctions and advantages compared to most other ice cendol. Bandung cuisine is made from processed ingredients that are still natural without preservatives and other chemicals such as dyes. The green color of cendol comes from the leaves of suji and for the fragrance is taken from pandan leaves. As for sago taken directly from the factory that comes from the Riau islands and brown sugar comes from Cilacap Central Java. For pandanus and suji leaves taken from Haji Rahman's garden located in Ciparay and Majalaya, Bandung regency. So culinary Bandung is really still very natural.
The price of natural ingredients must be more expensive than chemicals mixed with ingredients. Although the materials are expensive, the price of culinary Bandung is very affordable, per one large glass only Rp. 2,500 and for larger size there is a special sale of packs with a weight of 1.5 kg of Rp. 8,000. Shopping activity of materials is done two months, for sugar as much as 4 tons while for sago as much as 5 tons.
Because the quality of Elizabeth Cendol ice is good to make the franchise group Jogja and Griya took this Bandung cuisine to distribute Elizabeth Cendol ice to all branches in Indonesia. Currently ice cendol Elizabeth has opened several branches in the city of Bandung as in the street Otista, Cihampelas, Merdeka, Buah Batu, Setrasari, Heroes, Kopo, Majalaya, and outside Bandung namely Tasikmalaya. Here's a secret collection of various creations and variations of processed recipe ice cendol rice flour and how to make cendol dawet a special delicacy complete with how to make your own home-style home (Homemade) simple simple and practical for your own consumption and for selling business beverages from cendol with how to serve it to fresh and delicious drinks with carts even for franchise business franchise franchise